"Maria Walker of Sri Lanka with whom Robert Wight collaborated. The plant is used in the traditional veterinary medicine practices of the Irulas in India. Stem paste is fed to cattle to treat fever and as a nutritional supplement. The species is threatened by commercial overexploitation and habitat destruction. Vanilla walkeriae Vanilla walkeriae is a species of vanilla orchid native to India and Sri Lanka. It grows in forest and jungle habitat. It is considered to be a rare species. This species is an epiphyte with thick, succulent, rooting stems up to 15 meters long that climbs on trees and"
"contributes to the flavor and aroma profiles of foodstuffs as diverse as olive oil, butter, raspberry, and lychee fruits. Aging in oak barrels imparts vanillin to some wines, vinegar, and spirits. In other foods, heat treatment generates vanillin from other chemicals. In this way, vanillin contributes to the flavor and aroma of coffee, maple syrup, and whole-grain products including corn tortillas and oatmeal. Natural vanillin is extracted from the seed pods of ""Vanilla planifolia"", a vining orchid native to Mexico, but now grown in tropical areas around the globe. Madagascar is presently the largest producer of natural vanillin. As harvested,"
"vanillin (4-hydroxy-3-methoxybenzaldehyde) is a major contributor to the characteristic flavor and aroma of real vanilla and is the main flavor component of cured vanilla beans. Vanillin was first isolated from vanilla pods by Gobley in 1858. By 1874, it had been obtained from glycosides of pine tree sap, temporarily causing a depression in the natural vanilla industry. Vanillin can be easily synthesized from various raw materials, but the majority of food-grade (> 99% pure) vanillin is made from guaiacol. In general, quality vanilla only comes from good vines and through careful production methods. Commercial vanilla production can be performed under"
"from the castor sacs of mature beavers, has been approved by the Food and Drug Administration as a food additive, often referenced simply as a ""natural flavoring"" in the product's list of ingredients. It is used in both food and beverages, especially as vanilla and raspberry flavoring, with a total annual U.S. production of less than 300 pounds. It is also used to flavor some cigarettes and in perfume-making, and is used by fur trappers as a scent lure. Harvesting vanilla fruits is as labor-intensive as pollinating the blossoms. Immature, dark green pods are not harvested. Pale yellow discoloration that"
"their fragrant flowers and seed pods. True vanilla comes from a seed pod of an orchid called vanilla planifolia. This plant grows as a vine on host trees and is native to this area. The pods are green when harvested, and turn black when dried. In the Totonac language, vanilla is called Xanath and is used to make a liquor which is almost never seen outside of the Papantla area. These people have used vanilla for centuries as a flavoring, a perfume and as medicine. In the early colonial period, the Spanish quickly exported vanilla to Europe and a number"
"Vanillic acid Vanillic acid (4-hydroxy-3-methoxybenzoic acid) is a dihydroxybenzoic acid derivative used as a flavoring agent. It is an oxidized form of vanillin. It is also an intermediate in the production of vanillin from ferulic acid. The highest amount of vanillic acid in plants known so far is found in the root of ""Angelica sinensis"", an herb indigenous to China, which is used in traditional Chinese medicine. Açaí oil, obtained from the fruit of the açaí palm (""Euterpe oleracea""), is rich in vanillic acid (1,616 ± 94 mg/kg). It is one of the main natural phenols in argan oil. It"
"Vanilla extract Vanilla extract is a solution made by macerating and percolating vanilla pods in a solution of ethanol and water. It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. Although its primary flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor. By contrast, artificial vanilla flavor is solely made up of artificially-derived vanillin, which is frequently made from a by-product of the wood pulp industry. Because of the way"
"of at least 7.5 g of vanilla beans. Vanilla extract should not contain added colour. Vanilla extract Vanilla extract is a solution made by macerating and percolating vanilla pods in a solution of ethanol and water. It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. Although its primary flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor. By contrast, artificial vanilla flavor is solely made up of artificially-derived vanillin, which"
"originates from the French style of making vanilla ice cream with a custard base, using vanilla pods, cream, and egg yolks. Inclusion of vanilla varietals from any of the former French dependencies or overseas France may be a part of the flavoring. Alternatively, French vanilla is taken to refer to a vanilla-custard flavor. Vanilla essence occurs in two forms. Real seedpod extract is a complex mixture of several hundred different compounds, including vanillin, acetaldehyde, acetic acid, furfural, hexanoic acid, 4-hydroxybenzaldehyde, eugenol, methyl cinnamate, and isobutyric acid. Synthetic essence consists of a solution of synthetic vanillin in ethanol. The chemical compound"
"not cost-competitive with petrochemical vanillin, which sells for around $15/kg. However, unlike vanillin synthesized from lignin or guaiacol, it can be labeled as a natural flavoring. Vanillin is most prominent as the principal flavor and aroma compound in vanilla. Cured vanilla pods contain about 2% by dry weight vanillin; on cured pods of high quality, relatively pure vanillin may be visible as a white dust or ""frost"" on the exterior of the pod. It is also found in ""Leptotes bicolor"", a species of orchid native to Paraguay and southern Brazil, and the Southern Chinese red pine. At lower concentrations, vanillin"
"planifolia"", which is not a direct competitor. Mexican vanilla is used almost exclusively as the base of vanilla extract, due to higher vanillin levels. Tahitian vanilla is used primarily in perfume because of its coumarin-like scent. Other Tahitian vanilla products include vanilla green tea, vanilla oil, vanilla powder, vanilla rum, and vinegar-based vanilla. Vanilla, originally a crop endemic to South America, was introduced in French Polynesia in 1848 by Admiral Ferdinand-Alphonse Hamelin, a French commander in the Pacific. The admiral delivered several dozen specimens of the plant to the Tahitian Governor's garden in Papeete. A new variety of vanilla was"
"or vanillin glucoside in the vanilla orchids. The demand for vanilla flavoring has long exceeded the supply of vanilla beans. , the annual demand for vanillin was 12,000 tons, but only 1,800 tons of natural vanillin were produced. The remainder was produced by chemical synthesis. Vanillin was first synthesized from eugenol (found in oil of clove) in 1874–75, less than 20 years after it was first identified and isolated. Vanillin was commercially produced from eugenol until the 1920s. Later it was synthesized from lignin-containing ""brown liquor"", a byproduct of the sulfite process for making wood pulp. Counterintuitively, though it uses"
"of the genus ""Vanilla"" native to Mexico. Etymologically, ""vanilla"" derives from the Spanish word """", ""little pod"". Originally cultivated by Pre-Columbian Mesoamerican peoples, Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s. Attempts to cultivate the vanilla plant outside Mexico and Central America proved futile because of the symbiotic relationship between the tlilxochitl vine that produced the vanilla orchid and the local species of Melipona bee; it was not until 1837 that Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method"
"by artificial or natural vanilla flavoring. Artificial flavorings contain 100% vanillin, the main ingredient that contributes to natural vanilla extract's flavor. Natural vanilla extract also contains nearly 200 more compounds in addition to vanillin. The different chemical properties of these compounds may cause compatibility issues with different ice cream preparations. Vanilla ice cream may be classified by the type of flavoring used. If natural vanilla extract is used, then the product is called ""vanilla ice-cream"". If vanillin from natural vanilla is used, then the product is called ""vanilla flavored ice cream"". If artificial vanillin is used, then the product is"
"Vanillin Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula . Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals. Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (–O–CHCH) instead of a methoxy group (–O–CH). Natural ""vanilla extract"" is a mixture of several hundred different"
"is highly valued for its flavor. As a result, vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy. Residues of vanillin and 4-hydroxybenzaldehyde – the main aroma and flavor components of vanilla – were found by archeologists in burial jugs of a Bronze Age tomb in Megiddo, Israel, indicating that vanilla was likely obtained by sea trade from India or Africa some 3,600 years ago in what is now the Middle East, and was used to flavor olive oil. According to other popular belief, the Totonac Aztec-age people, who inhabit the east coast of Mexico"
"that some Madagascar farmers patrol their fields armed with machetes. The four main commercial preparations of natural vanilla are: Vanilla flavoring in food may be achieved by adding vanilla extract or by cooking vanilla pods in the liquid preparation. A stronger aroma may be attained if the pods are split in two, exposing more of a pod's surface area to the liquid. In this case, the pods' seeds are mixed into the preparation. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration. Good-quality vanilla has a strong, aromatic flavor, but food with small amounts of"
"the green seed pods contain vanillin in the form of its β-D-glucoside; the green pods do not have the flavor or odor of vanilla. After being harvested, their flavor is developed by a months-long curing process, the details of which vary among vanilla-producing regions, but in broad terms it proceeds as follows: First, the seed pods are blanched in hot water, to arrest the processes of the living plant tissues. Then, for 1–2 weeks, the pods are alternately sunned and sweated: during the day they are laid out in the sun, and each night wrapped in cloth and packed in"
"that vanilla extract is made (i.e. by macerating naturally brown vanilla beans in alcohol), there is no possible way for it to be colorless or clear. Therefore, any ""clear vanilla"" flavoring is artificial. Vanilla extract is the most common form of vanilla used today. Madagascar, Mexican, Tahitian, Indonesian, and Ugandan vanilla beans are the main varieties used today. The term ""Bourbon vanilla"" refers to the vanilla beans' provenance as being from the Bourbon Islands, most commonly Madagascar but also Mauritius and Réunion. The name comes from the period when the island of Réunion was ruled by the Bourbon kings of"
"compounds in addition to vanillin. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest. The first commercial synthesis of vanillin began with the more readily available natural compound eugenol (4-allyl-2-methoxyphenol). Today, artificial vanillin is made either from guaiacol or lignin. Lignin-based artificial vanilla flavoring is alleged to have a richer flavor profile than oil-based flavoring; the difference is due to the presence of acetovanillone, a minor component in the lignin-derived product that is not"
"Vanilla andamanica Vanilla andamanica is an endangered wild relative of commercial vanilla, ""Vanilla planifolia"", the source of Vanilla essence. It grows in the Andaman and Nicobar Islands, India in the Bay of Bengal., and classified as a Vulnerable species (VU) by the IUCN Red List. It has creamy white fragrant flowers, and was first identified by botanist, Robert Allen Rolfe in 1918. Today, it is part of Floriculture emphasis in the island state., also conserved in the 'Dhanikhari Experimental Botanic Garden', Port Blair, by the Botanical Survey of India. Living collections of this taxon is also under ex situ conservation"
"Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a slave who lived on the French island of Réunion in the Indian Ocean, discovered at the age of 12 that the plant could be hand-pollinated. Hand-pollination allowed global cultivation of the plant. Three major species of vanilla currently are grown globally, all of which derive from a species originally found in Mesoamerica, including parts of modern-day Mexico. They are ""V. planifolia"" (syn. ""V. fragrans""), grown on Madagascar, Réunion, and other tropical areas"
"headaches in a small fraction of the people who experience migraines. ""Scolytus multistriatus"", one of the vectors of the Dutch elm disease, uses vanillin as a signal to find a host tree during oviposition. Vanillin Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula . Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals. Vanillin and ethylvanillin are used by the food industry; ethylvanillin"
"by stingless bees (e.g. ""Melipona"") and certain hummingbirds, which visit the flowers primarily for nectar. Hand pollination is the most reliable method in commercially grown vanilla. Vanilla plantations require trees for the orchids to climb and anchor by its roots. The fruit is termed ""vanilla bean"", though true beans are fabaceaen eudicots not at all closely related to orchids. Rather, the vanilla fruit is technically an elongate, fleshy and later dehiscent capsule 10–20 cm long. It ripens gradually for 8 to 9 months after flowering, eventually turning black in color and giving off a strong aroma. Each pod contains thousands"
"France and has no relation to Bourbon whiskey. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that the solution contains a minimum of 35% alcohol and 100g of vanilla beans per litre (13.35 ounces per gallon). Double and triple strength (up to 20-fold) vanilla extracts are also available, although these are primarily used for manufacturing and foodservice purposes where the amount of liquid in a recipe needs to be carefully monitored. Natural vanilla flavoring is derived from vanilla beans with little to no alcohol. The maximum amount"
"low-quality vanilla or artificial vanilla-like flavorings are far more common, since true vanilla is much more expensive. Regarded as the world's most popular aroma and flavor, vanilla is a widely used aroma and flavor compound for foods, beverages and cosmetics, as indicated by its popularity as an ice cream flavor. Although vanilla is a prized flavoring agent on its own, it is also used to enhance the flavor of other substances, to which its own flavor is often complementary, such as chocolate, custard, caramel, coffee, and others. Vanilla is a common ingredient in Western sweet baked goods, such as cookies"
"soaps. Perfumes also are made from some of these oils; ylang-ylang comes from the flowers of ""Cananga odorata"", and is used by Arab and Swahili women. A compound called nutmeg butter is produced from the same tree as the spice of that name, but the sweet-smelling ""butter"" is used in perfumery or as a lubricant rather than as a food. Magnoliids are also important sources of spices and herbs used to flavor food, including the spices black pepper, cinnamon and nutmeg, and the herb bay laurel. Magnoliids Magnoliids (or Magnoliidae or Magnolianae) are a group of flowering plants. Until recently,"
"Coast of Mexico in the early 16th century gave vanilla its current name. Portuguese sailors and explorers brought vanilla into Africa and Asia later that century. They called it ""vainilla"", or ""little pod"". The word vanilla entered the English language in 1754, when the botanist Philip Miller wrote about the genus in his ""Gardener’s Dictionary"". ""Vainilla"" is from the diminutive of ""vaina"", from the Latin ""vagina"" (sheath) to describe the shape of the pods. The main species harvested for vanilla is ""V. planifolia"". Although it is native to Mexico, it is now widely grown throughout the tropics. Indonesia and Madagascar"
"Hierochloe odorata Hierochloe odorata or Anthoxanthum nitens (commonly known as sweet grass, manna grass, Mary’s grass or vanilla grass, and as holy grass in the UK, bison grass e.g. by Polish vodka producers) is an aromatic herb native to northern Eurasia and North America. It is a sacred grass of the indigenous people's of Canada and the United States. It is used as a smudge, in herbal medicine and in the production of distilled beverages (e.g., Żubrówka, Wisent). It owes its distinctive sweet scent to the presence of coumarin. This variety of grass is different from the species commonly known"
"the container of ice and salt to continue the solidification process. According to ""Iced: 180 Very Cool Concoctions"", many people often consider vanilla to be the ""default"" or ""plain"" flavor of ice cream (see ""Plain vanilla""). Vanilla was first used among the Mexica people. By the 1500s, Spanish conquistadors, exploring present-day Mexico, had come across Mesoamerican people who consumed vanilla in their drinks and foods. The vanilla bean was brought back to Spain with the conquistadors. In Spain, ""vanilla was used to flavor a chocolate drink that combined cacao beans, vanilla, corn, water, and honey"". The drink eventually spread to"
"seeks to maintain the high quality of saffron and to protect it from fraud and impurities which would devalue the genuine product. In the second half of the program we discover that Vanilla is a Mexican spice. The Pollination is performed by the Melipona bee that is native to Mexico and we find that it was not possible to grow vanilla elsewhere in the world until a slave boy discovered how to self-pollinate the plants. Once artificial pollination was discovered the price collapsed and the vanilla trade in Mexico is now greatly reduced compared to what it used to be."
"found in vanillin synthesized from guaiacol. Vanilla was cultivated as a flavoring by pre-Columbian Mesoamerican people; at the time of their conquest by Hernán Cortés, the Aztecs used it as a flavoring for chocolate. Europeans became aware of both chocolate and vanilla around 1520. Vanillin was first isolated as a relatively pure substance in 1858 by Nicolas-Theodore Gobley, who obtained it by evaporating a vanilla extract to dryness, and recrystallizing the resulting solids from hot water. In 1874, the German scientists Ferdinand Tiemann and Wilhelm Haarmann deduced its chemical structure, at the same time finding a synthesis for vanillin from"
"proved financially unworkable and was not deployed commercially. In 1841, a 12-year-old French-owned slave by the name of Edmond Albius, who lived on Île Bourbon, discovered the plant could be hand pollinated, allowing global cultivation of the plant. There are currently three major cultivars of vanilla grown globally, all derived from a species originally found in Mesoamerica, including parts of modern-day Mexico. The various subspecies are ""Vanilla planifolia"" (syn. ""V. fragrans""), grown on Madagascar, Réunion and other tropical areas along the Indian Ocean; ""V. tahitensis"", grown in the South Pacific; and ""V. pompona"", found in the West Indies, Central and"